31 baked liver recipes

Quick microwave chicken livers seasoned with thyme, sage, and dry mustard. Just four ingredients and 10 minutes for a high-protein, low-calorie meal.

Slow-baked beef liver layered with chopped apples, onions, and bacon. Old-fashioned comfort food that turns organ meat into something folks actually fight over.

Chicken liver and spaghetti bake combines ground beef, sauteed chicken livers, and slow-simmered tomato sauce over thin spaghetti. Hearty old-school baked pasta casserole with deep meaty flavor.

Homemade pastry stuffed with potato - "knish upon a star" and your dreams will come true.

This splurge-worth caramel pie, with its made from scratch caramel, is near impossible to resist. Rich and dense, the flavors of buttery caramel sing loudly in every single bite.

Baked eggs with tortillas and cheddar cheese. An easy and delicious breakfast dish.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Ground beef liver meatloaf with salt pork, onion, bread crumbs, and parsley baked until browned, served with a pan dripping gravy. A classic mid-century American liver loaf.

Chicken liver and prosciutto lasagne layered with ricotta, Parmesan, and mozzarella in a rich wine-tomato sauce. An Italian-style baked pasta worth the effort.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Silky duck liver mousse enriched with brandy, hazelnut liqueur, and a hint of nutmeg. Baked in a water bath until set, then spread on toasted French bread for an indulgent first course.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.